Recipes

Noodles with Peas (Pasta e Piselli)

May 21, 2015

This simple pasta comes from Romeo Salta’s The Pleasures of Italian Cooking, which Managing Editor Camille Rankin once received as a gift from her mother. The always-comforting combination of peas, bacon, and cheese comes together in less than half an hour.

Featured in: TBT: An Italian Cookbook from Mom by Camille Rankin

This simple pasta of peas, bacon, and cheese comes together in less than half an hour.

Ingredients

3 cups peas, fresh or frozen
2 Tbsp. unsalted butter
4 slices bacon, dliced
1 small yellow onion, minced
1 lb. pasta, such as fettuccine
1 cup Parmesan cheese, grated
¹⁄₄ tsp. sugar
Kosher salt and freshly ground black pepper, to taste

Instructions

Combine peas, butter, bacon, onion, and ³⁄₄ cup water in a 12" skillet over medium-high.
Cook until water has evaporated and peas are cooked, about 15 minutes.
Meanwhile, bring a large pot of generously salted water to a boil; add pasta, and cook until al dente, 10 minutes.
Drain, reserving 1 cup of water.
Add pasta, water, parmesan, sugar, salt, and pepper to skillet with peas and toss to coat.
Transfer to a serving platter and serve immediately.